CN101106910B - Potato stick candy and process for producing the same - Google Patents

Abstract

A novel potato stick candy that allows to enjoy a flavor inherent to potato. In particular, there is provided a potato stick candy obtained by baking a stick dough comprising potato granules, a cold-water gelatinized starch of = 30 maximum swelling power, a nonreducing sugar and a fat or oil and impregnating the baking product with a fat or oil amounting to 15 to 40 wt.% based on the weight of the baking product.

Description

Potato stick biscuits and manufacturing method thereof

technical field

The invention relates to a novel potato stick biscuit, a manufacturing method thereof and a raw material of the potato stick biscuit.

Background technique

Conventionally, potato sticks are generally manufactured by frying or puffing (Patent Document 1).

But these methods have following disadvantages: when making potato sticks by frying, special devices such as a decompression frying device for preventing scorching or a special deep fryer for immediately roasting must be used when frying; When making potato sticks by puffing, devices such as high-pressure extruders must be used.

In addition, when making potato sticks by frying, there are problems such as greasy, easy to oxidize, and easy to burn, and they are easy to burn due to Maillard reaction during puffing and firing, and there are the following problems: easy to burn during firing It is easy to scald, it is difficult to scatter moisture, so the firing time must be extended, and even if fat is added, it must be soaked sufficiently so that it is difficult to produce the delicious taste of potatoes like potato chips.

In addition, when dried potatoes such as potato flakes or whole potato powder are used as raw materials, there is a problem that the dried potato has a dry odor or a bitter taste, making it difficult to express the original flavor of potatoes. In order to solve these problems, there is also a method of using raw potato raw materials. However, since raw material storage is cumbersome and pretreatment is necessary, it is disadvantageous in terms of cost and operability.

Patent Document 1: Japanese Patent Application Laid-Open No. 6-62788

Contents of the invention

The object of the present invention is to improve the above disadvantages and provide a new type of potato stick biscuits and potato stick biscuits that can taste the original flavor of potatoes without frying while using dried potatoes without special raw materials and equipment. raw material.

In addition, the purpose of the present invention is also to provide a method for producing potato stick biscuits. Compared with the conventional baked potato sticks, the potato stick biscuits produced by this method have less scorching and scalding, and even if fat is added later, the fat can Sufficiently soaked, so enough goodness can be presented.

The present invention relates to the following potato stick biscuits and their manufacturing methods.

1. A potato stick biscuit, which is saturated with 15% to 15% of the baked product of the rod-shaped raw material containing potato powder, cold water gelatinized starch, non-reducing sugar and oils and fats with a maximum expansion force of 30 or more. 40% by weight of oils and fats.

2. The potato stick biscuits as described in 1, relative to 70-95 parts by weight of whole potato powder and 100 parts by weight of a total of 30-5 parts by weight of cold-water gelatinized starch with a maximum expansion force of more than 30, the above-mentioned raw materials contain non-reduced 5-30 parts by weight of sugar, 5-30 parts by weight of fats and oils.

3. The potato stick biscuits as described in the above 1 or 2, with respect to 70-95 parts by weight of whole potato flour and 30-5 parts by weight of cold-water gelatinized starch with a maximum expansion force of 30 or more, the total amount of 100 parts by weight, the above raw materials It contains 7-30 parts by weight of non-reducing sugar and 5-30 parts by weight of fats and oils.

4. The potato stick cracker according to any one of 1 to 3 above, wherein the non-reducing sugar is trehalose.

5. The potato stick biscuit according to any one of 1 to 4 above, which has a diameter of 3 to 12 mm and a length of 40 to 150 mm.

6. The potato stick cracker according to any one of 1 to 5 above, which has a hollow shape.

7. A method for producing potato stick crackers comprising the following steps.

(i) The process of mixing whole potato flour, cold-water gelatinized starch with a maximum expansion force of 30 or more, non-reducing sugar, fats and oils, and water, and forming the raw materials into rods;

(ii) The process of firing the rod-shaped raw material in an oven at a high temperature above 150°C until the moisture content is above 3% and below 20%;

(iii) further drying at a temperature of 80°C to 150°C until the moisture content is 0.1% to less than 3%;

(iv) A step of adding fats and oils to the baked product (covering 15 to 40% by weight of the baked product) to impregnate the fats and oils into the baked product.

8. A potato stick biscuit raw material, which is formed by firing stick-shaped raw materials containing whole potato powder, cold water gelatinized starch with a maximum expansion force of more than 30, non-reducing sugar and oils.

The potato sticks produced by the present invention can be obtained for the first time by combining whole potato flour, cold-water gelatinized starch with large swelling power, non-reducing sugar, and oil, which are dried potatoes with a lower degree of gelatinization than potato chips. Rapidly scattered, the rod expanded into a porous body.

Through this puffing, more oil can be saturated after firing.

In the current frying method, since the fat is heated at a high temperature, the fat is deteriorated during frying, but in the present invention, since the fat is added at a temperature lower than the frying temperature after firing, the There is little deterioration of fats and oils, so there is an effect of improving product quality and improving shelf life.

In order to bring out the delicious taste of potato biscuits, it is necessary to add fat, and the production method of stably soaking the same level of fat as frying into baked potatoes (not fried or puffed) is realized for the first time by the present invention.

In addition, by including non-reducing sugar and oil in the mixed raw material, the moisture in the raw material can be smoothly scattered without scalding, and the change in flavor caused by burning can be reduced while improving productivity.

According to the present invention, compared with conventional baked potato sticks, it is possible to enjoy the original flavor of potatoes while using dried potatoes. The invention discloses a novel potato stick biscuit with less scalding, which does not require special raw materials, devices and complicated procedures, and is suitable for mass production and processing.

Detailed ways

As the whole potato flour used in the potato stick cracker of the present invention, those generally distributed as processed potato products can be used. As the whole potato flour, the whole potato flour obtained by the following method can be used. For example, for steamed potatoes, the whole potato flour that has been fully dried temporarily is restored to a water content (35 to 45%) that can be finely powdered without cell rupture. ), mixed (at this time, a method of immobilizing free amylose with monoglyceride or the like may also be used in combination), crushed without breaking the cells, and then dried so as not to stick together.

The method for making whole potato flour in the present invention is well known in the industry, such as described in "Potato Processing" (potato processing), 4th Edition, Eds.W.S.Talburt and O.Smith, AVI, USA, 1987.

In addition, even in potato flakes, which are dried potato raw materials that are generally distributed, they can be used within the range that does not affect the purpose of the present invention. However, if the amount used is large, the viscoelasticity of the mixed raw materials will increase, and not only difficulty in molding but also scattering of moisture will easily occur. lower, the firing time tends to be longer.

Cold-water gelatinized starch is a starch that becomes paste when mixed with water at room temperature. It is preferably a starch with a maximum expansion force of 30 or more (such as α-gelatinized potato starch, α-α-tapioca starch), and one or more types can be selected according to needs. use. The "starch" of the cold-water gelatinized starch of the present invention may not only be 100% pure starch as a substance, but may also contain about 20% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less, most preferably 1% by weight The following impurities are widely included in grain flour and potatoes before starch separation. The type of cold-water gelatinized starch is not particularly limited as long as its maximum expansion force is 30 or more. For example, corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, and wheat starch (including modified starches of these starches) can be exemplified, but it must be noted that even in potato starch and tapioca starch, which usually have high swelling power When processed such as crosslinking, the expansion force may decrease. The manufacturing method of cold water gelatinized starch is obtained by a well-known method in the industry, that is, even if ordinary starches or grain flour are mixed with water at normal temperature, they will not become pasty, and these starches are mixed with water and then heated or Use an extruder to pressurize and heat to make a paste, and then dry it by spray drying or drum drying.

The so-called "maximum expansion force" in the present invention refers to the grams of moisture absorbed by 1 gram of starch granules when heated. The determination method of maximum swelling force is the method recorded in literature LEACH, H.W., McCOWEN, LD., and SCHOCH, T.J.Structure of the starch granule.I.Swelling and solubility Patterns of various starches.Cereal Chem.36:534-544 (1959) as the benchmark. The preferred cold-water gelatinized starch of the present invention is cold-water gelatinized starch such as potato starch and tapioca starch, and the maximum expansion force is 30 or more, preferably 50 or more.

When using cold-water gelatinized starch with a maximum expansion force of less than 30, the expansion after firing is small, and you can see the flatness after firing, which is usually called shedding, and the taste or appearance is reduced. At the same time, the amount of fat added after firing Penetration is easily reduced.

The so-called non-reducing sugars in the present invention are sugars without free aldehyde groups or ketone groups, and do not show reducing properties, and are classified into trehalose-type oligosaccharides formed by bonding between reducing groups, reducing groups of sugars and non- Glycosides in which sugars are bonded, sugar alcohols in which sugars are reduced by adding hydrogen, and non-reducing sugars can be preferably used in the present invention. The so-called non-reducing sugar in the present invention may not only be 100% pure non-reducing sugar as a substance, but also may contain impurities of about 10% by weight or less, preferably 5% by weight or less, more preferably 1% by weight or less, or may contain Starch decomposition products such as starch syrup or dextrin below DE30. One or more of these non-reducing sugars can be selected and used as needed. By adding non-reducing sugar, scorching and scalding can be prevented, and moisture scattering is also good.

Examples of the above-mentioned trehalose-type oligosaccharides include sucrose, trehalose, and the like. Examples of the above-mentioned glycosides include alkyl glycosides, phenol glycosides, mustard oil glycosides and the like. Examples of the aforementioned sugar alcohols include D,L-arabitol, ribitol, xylitol, D,L-sorbitol, D,L-mannitol, D,L-iditol, D , L-talitol, Zlysit, allitol (Arozlusit) and the like. Further, maltitol obtained by hydrogenating disaccharide maltose, a reduced product obtained by hydrogenating oligosaccharides (reduced starch syrup), and the like can be appropriately exemplified. Among these non-reducing sugars, it is generally believed that a large intake of sugar alcohols is likely to cause temporary diarrhea, and trehalose-type oligosaccharides are preferred. Moreover, sucrose has a strong sweetness and does not match the flavor of potatoes, and trehalose is more preferred.

Dextrin can be obtained by decomposing starch (for example, corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, wheat starch, etc.) For example, commercially available items such as TK16 (trade name) (Matsutani Chemical Industry Co., Ltd.) are used. The dextrin used in the present invention is preferably dextrin with DE30 or less, preferably DE20 or less. DE is an index representing starch hydrolysis, and refers to dextrose equivalent. DE was obtained by the following formula: DE=direct reducing sugar (expressed as glycol)/solid content×100.

When using reducing sugar or dextrin with a DE30 or more, it is easy to cause browning, burnt odor or bitterness due to Maillard reaction, and it is difficult to express the original flavor of potatoes.

The fats and oils used in the mixed raw materials widely include, for example, pastry, margarine, butter, lard, salad oil, corn oil, powdered fat, etc., various vegetable and/or animal fats, in order to improve the obtained firing Depending on the flavor or mouth-melting properties of the biscuits, one or more of them can be selected and used as needed.

In addition, the fats and oils suitable for a baked product are not specifically limited, Vegetable fats and oils can be preferably used. For example, representative palm oil, rapeseed oil, corn oil, rice bran oil and the like (processed fats and oils containing these oils) can be mentioned, and one or two or more of them can be selected and used as necessary.

In addition to the above-mentioned raw materials, in order to impart a flavor to the baked biscuit, one or two or more of arbitrary food raw materials can be selected and used as needed. The so-called arbitrary food materials refer to the following food materials in the form of raw, dry, sauce, vegetable puree, powder, etc., such as: peanuts, almonds, macadamia nuts, cashews, chestnuts and other nuts and seeds; adzuki beans , peas, soybeans and other beans; shrimp, crab, salmon, scallops, cod roe and other fish and shellfish; sausages, ham, bacon, minced meat and other animal products; fresh eggs, egg whites, egg yolks and other eggs; milk, fresh cream, Condensed milk, whole milk powder, skim milk powder, cheese, yogurt and other dairy products; carrots, tomatoes, onions and other vegetables; strawberries, oranges, raisins, apples, kiwi, pineapples, plums, bananas and other fruits; mushrooms, mushrooms, etc. Mushrooms; green seaweed, kelp, wakame and other algae; coffee, black tea, cocoa tea, beer, wine and other hobby beverages; salt, clear broth, soy sauce, sauce, curry powder, pepper, cinnamon and other seasonings and spices wait.

In addition, there are no particular restrictions on the use of various food additives for the purpose of adjusting texture, physical properties, flavor, appearance, and the like. For example, emulsifiers can be used to improve the physical properties of mixed raw materials or to soften the taste, fortifiers can be used for nutritional fortification, and colorants can be used to make desired colors.

The whole potato flour and cold water gelatinized starch of mixed raw materials are preferably mixed in the following proportions, potato whole flour: cold water gelatinized starch=70～95 weight powder: 30～5 weight powder, preferably potato whole flour: cold water gelatinized starch=80 -90 parts by weight: 20 to 10 parts by weight (100 parts by weight in total). As long as it is such a ratio, the texture of the baked product is good, the moisture is scattered, and the compactness and formability of the raw materials are also excellent. When the cold-water gelatinized starch is too little, not only the combination of raw materials is poor, the formability of the dough is poor, but also the stick after firing is easy to break; when the cold-water dextrin starch is too much, the potato feeling becomes weak due to the relative reduction of the potato mix ratio, The viscoelasticity of the raw material increases, the formability deteriorates, it takes a long time to disperse moisture during firing, and burns are likely to occur.

Non-reducing sugars and fats and oils can be blended in the following proportions relative to 100 parts by weight of the total amount of whole potato flour and cold-water gelatinized starch.

5-32 parts by weight of non-reducing sugar, preferably 7-30 parts by weight; 5-30 parts by weight of fats and oils.

When the ratio of non-reducing sugar is too high, the sweetness increases and the mouthfeel becomes hard and becomes glassy. When the ratio of non-reducing sugar is too low, scalding tends to occur, and the moisture scattering during firing tends to decrease.

When the ratio of fats and oils is too high, it becomes brittle after firing, and when it is too low, the dry smell of potatoes tends to occur, and the moisture scattering tends to decrease.

Next, the manufacturing method of a potato stick is demonstrated.

Step (i): Mix whole potato flour, cold-water gelatinized starch, non-reducing sugar, fats and oils, water, and flavoring ingredients as needed, and shape the ingredients into sticks.

Specifically, the whole potato powder, cold water gelatinized starch, non-reducing sugar and oils are mixed with the above-mentioned ratios, and water and taste materials are added to mix according to the needs. Extrusion machine or the like is formed into a rod shape. The amount of water used may be 50-300 parts by weight, preferably 100-200 parts by weight, relative to 100 parts by weight of the total amount of whole potato flour and cold-water gelatinized starch.

When there is too much water, the mixed raw material will be sticky, the texture after molding will be poor, and the firing time for moisture scattering will be prolonged. When the water is too small, the compactness of the mixed raw material will be poor, and molding will easily become difficult.

Step (ii) using an oven at a high temperature above 150°C to fire the rod-shaped raw material until the moisture content is not less than 3% and not more than 20%;

The firing temperature is preferably about 150°C to 400°C. The oven can be either a continuous oven or a batch oven, for example, gas ovens, electric ovens, etc. classified by heat sources, direct ovens, indirect ovens, convection ovens, etc. The oven is not particularly limited. When the firing temperature is lower than 150°C, the time required for firing is long, and when the temperature exceeds 400°C, the surface is prone to scorching and browning. In addition, when the rod-shaped molding raw material is fired at a high temperature above 150°C until the water content is less than 3%, browning will easily occur, resulting in astringent and bitter taste of potatoes.

Step (iii) further drying at a temperature above 80°C and below 150°C until the moisture content is 0.1 to 3%;

In order to prevent the astringency and bitterness of potatoes caused by scorching or browning, when it is difficult to directly reduce the moisture to 3% without browning, it is preferable to carry out the firing process at a temperature of 150° C. or higher. The product is further dried at 80°C to 150°C, preferably at 100°C to 130°C, followed by a process suitable for fats and oils. Drying can be performed by any method known to practitioners, such as a high-frequency dryer, other than a hot air dryer. For example, in firing in a batch oven (220°C), it is preferable to stay only at the level of coloring (moisture content 10%), and to dry with a hot air dryer (105°C) so that the moisture content is 0.4%. In addition, in a continuous oven, etc., the temperature profile or the convection blower are appropriately used to control and bake so that the astringency and bitterness of the potato do not develop due to browning, and drying may be combined in the firing process. When the moisture value in the final fired (dried) product is too high, the desired mouthfeel such as fried potato chips cannot be obtained, and it is easy to cause strength reduction or cracking after hours to days after firing called cracks. Burnt product cracked. Moisture content can be measured by a method known to practitioners, for example, a simple moisture measurement method using an infrared moisture meter which is a loss-on-drying method or the like may be used.

The shape of the obtained potato sticks is not particularly limited, but is preferably 3-12 mm in diameter and 30-150 mm in length, more preferably 4-8 mm in diameter and 100-130 mm in length. Furthermore, it may be a hollow shape obtained by extrusion molding with twin nozzles. When the diameter is too small, it is easy to break, and when it is too thick, it is difficult for moisture to scatter. When the length is too short, the ease of eating with a stick in hand, the pleasure becomes weaker. When it is too long, it is easy to break during the packaging process and transportation. By making it into a stick shape, it is different from the shape of ordinary fried potato chips, and it is easy to hold in the hand, and it is easy to eat, and there are no particles that scatter or overflow. Moreover, you can enjoy a great and unique taste.

Step (iv) A step of adding fats and oils (covering 15 to 40% by weight of baked products) and, if necessary, flavoring ingredients to the baked product, and impregnating the burnt product with the fats and oils.

The amount of fats and oils applied to the fired product is 15-40 parts by weight, preferably 20-35 parts by weight, per 100 parts by weight of the fired product obtained by firing the rod-shaped raw material and drying it if necessary. When there are too many fats and oils, the greasy feeling increases, and when the amount is too small, the potato feeling decreases, and the smell of dry matter tends to remain. It is effective to carry out when the temperature of the baked product after passing through the oven and the drying process is high in order to make fats and oils penetrate smoothly. The temperature of fats and oils is also preferably used, for example, after being kept warm at 40 to 90°C. The method of adding fats and oils is not particularly limited, such as a method known to practitioners such as a spraying method. The baked product of the present invention may have a large amount of oil absorption, and oils and fats can be impregnated smoothly. When oils and fats are difficult to penetrate, in addition to the above-mentioned bad flavor, the oils and fats float on the surface of the baked product, and it is not only sticky when handled, but also often fails in the packaging process due to slipping during transportation.

Example

Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.

In the examples, "part" means "part by weight".

In addition, the mixing ratio (parts by weight) in Tables 1 to 3 is the ratio of 100 parts by weight of the total amount of cold water gelatinized starch with a maximum expansion force of 30 or more with respect to the whole potato flour and the maximum expansion force, for example, relative to the whole potato flour and The maximum expansion force is 100 parts by weight of the total amount of cold-water gelatinized starch more than 30, when using 30 parts by weight of non-reducing sugar (various starches, trehalose, maltitol, dextrin, etc.) Expressed as 30 servings.

Embodiment 1: the research of cold water gelatinized starch

Potato whole powder (100-55 parts), cold water gelatinized starch (0-45 parts) (among them, the total amount of potato powder and cold water gelatinized starch is 100 parts), trehalose 20 parts, pastry 10 parts, cut After mixing 5 parts of cheese powder, add water and further mix to obtain a dough, which is extruded by a twin-screw extruder to obtain a raw material for forming potato sticks. The raw material is fired with a batch oven (220° C.), dried with a hot air dryer (105° C.) until the water content is 0.4%, and then oiled (35 parts of vegetable oil, 1.1 parts of salt, Sodium glutamate 0.3 part).

The resulting potato sticks were comprehensively evaluated on four levels of formability, texture, flavor, and shape. The results are shown in Table 1.

A: very good, B: basically good, C: slightly poor, D: very poor

Table 1

For α-tapioca starch, α-potato starch, and α-waxy corn starch, good results can be obtained in the range of 5% to 30%. When the content is less than 5%, the bonding of the raw materials is poor, the formability of the dough is poor, and the baked stick may be easily broken. In addition, when it exceeds 30%, since the compounding ratio of potatoes is relatively reduced, the feeling of potatoes becomes weak, the viscoelasticity of raw materials increases, and the formability deteriorates. Moisture scatters poorly during firing, it takes a long time to reduce the moisture, and burns are prone to occur. In addition, for the α-crosslinked waxy cornstarch with a maximum expansion force of 25, the puffing, shape and taste after firing are slightly worse.

Example 2: Research on Sugars

Combination: 85 parts of whole potato, 15 parts of α-potato starch, 0-45 parts of sugar, 10 parts of pastry, 5 parts of cheddar cheese powder

The same operation as in Example 1 was performed, the raw material for forming potato sticks was fired, and oiled after drying to obtain a potato stick product. About the obtained product, the scattering of the water|moisture content, texture, a flavor, and the degree of browning were evaluated comprehensively by 4 grades. The results are shown in Table 2.

A: very good, B: basically good, C: slightly poor, D: very poor

Table 2

For trehalose, maltitol, and TK16 (dextrin of DE16), good results can be obtained in the range of 5% to 30%. When it is less than 5%, water scatters are poor, and when it exceeds 30%, sweetness is enhanced, and there is a possibility that the feeling of potatoes may be reduced.

When maltose, which is a reducing sugar, is 5 to 30% by weight, dehydration is good, but browning tends to occur, resulting in a burnt potato flavor.

Embodiment 3: the compounding ratio research of mixed fat (short cake)

Combination: 85 parts of whole potato, 15 parts of α potato starch, 20 parts of trehalose, 0-40 parts of pastry, 5 parts of cheddar cheese powder

The same operation as in Example 1 was performed, the raw material for forming potato sticks was fired, and oiled after drying to obtain a potato stick product. The obtained product was comprehensively evaluated in four grades for the scattering of moisture, food texture, flavor, and breaking strength. The results are shown in Table 3.

A: very good, B: basically good, C: slightly poor, D: very poor

table 3

Mixing ratio (weight%) 0 1 5 10 20 30 40 evaluate D. C A A A B D.

Good results can be obtained in the range of 5 to 30% by weight for mixed oils and fats (shortbread). When it is less than 5%, the water scatters or the mouth melts poorly, and a dry matter odor occurs; when it exceeds 30%, it is easily deformed and easily broken after firing.

Embodiment 4 and Comparative Example 1: Product sensory evaluation results

After mixing 85 parts of whole potatoes, 15 parts of α-potato starch, 20 parts of trehalose, 10 parts of pastry, and 5 parts of cheddar cheese powder, add water and further mix to obtain a dough, which is extruded by a biaxial extruder, A raw material for forming potato sticks was obtained. The raw material is fired with a batch oven (220° C.), dried with a hot air dryer (105° C.) until the water content is 0.4%, and then oiled (35 parts of vegetable oil, 1.1 parts of salt, Sodium glutamate 0.3 part). In Comparative Example 1, a commercially available potato stick product was used (raw potatoes were used). Table 4 shows the results of sensory evaluation of the potato sticks of Example 4 and Comparative Example 1 using the following items.

Sensory evaluation...Tasting evaluation by a professional group of 5 people (average point with 5 points as the highest point)

Table 4

Sensory Evaluation Items Example 4 Comparative example 1 Taste 4.6 3.4 flavor 4.4 3.4

The evaluation items are as follows:

5: very good

4: excellent

3: normal

2: slightly worse

1: very bad

Compared with the potato stick of Comparative Example 1, the potato stick of Example 4 had a light texture, was easy to eat, and was crunchy.

Compared with the potato stick of Comparative Example 1, the potato stick of Example 4 was felt to have a stronger potato flavor.

Example 5: Research on the compounding amount of trehalose

For trehalose, which was most favorably evaluated in Example 2, the compounding amount was further evaluated in detail.

Specifically, relative to 85 parts of whole potatoes, 15 parts of α-potato starch, 10 parts of pastry, 0, 3, 5, 7, 10, 20, 28, 30, 32 parts of trehalose, 5 parts of cheddar cheese powder A comprehensive evaluation of the texture, flavor, and shape was performed on four scales.

A: very good, B: basically good, C: slightly poor, D: very poor

The results are shown in Table 5.

table 5

The relationship between the amount of trehalose added and the taste and flavor

Trehalose content (parts by weight) Taste flavor shape evaluate 1 D. D. C The mouth melts poorly and the taste is slow. deformation during firing 3 D. D. C The mouth melts poorly and the taste is slow. deformation during firing 5 C C C The mouth melts slightly poorly, and the taste is slightly slow 7 B B B Good taste and potato flavor 10 A A A Taste Potato flavor is good 20 A A A Taste Potato flavor is good 28 A A A Taste Potato flavor is good 30 A B A The taste is good and the potato flavor is also good 32 A C A The taste is good, but the sweetness is strong, and the potato flavor is light

When the amount of trehalose is about 5 parts by weight, the texture, flavor, and shape change greatly, and it is particularly preferable that the amount of trehalose is 7 parts by weight or more. In addition, it was found that when trehalose is about 30 parts by weight, the potato flavor changes greatly, and trehalose is preferably 30 parts by weight or less. From the above results, it can be seen that 5 to 32 parts by weight of trehalose, 5 to 32 parts by weight of trehalose, 7-30 weight part is especially preferable.

Claims (5)

1. the manufacture method of a potato stick candy, it comprises following operation:

(i) with respect to potato full-powder 70～95 weight portions, maximum swelling power be total amount 100 weight portions of cold water gelatinized starch 5～30 weight portions more than 30, mix trehalose 7～30 weight portions, grease class 5～30 weight portions and water 50～300 weight portions, raw material is configured as bar-shaped operation;

(ii) with baking oven under the high temperature more than 150 ℃, with bar-like raw material fire to moisture be operation more than 3%, below 20%;

(iii) further under more than 80 ℃, less than 150 ℃ temperature, making it be dried to moisture is operation more than 0.1%, less than 3%;

(iv) for burned product, rear interpolation grease class makes the grease class be impregnated into the operation of burned product, and wherein the grease class is soaked into 15～40 % by weight for burned product.

2. potato stick candy, it is made by manufacture method claimed in claim 1.

3. potato stick candy as claimed in claim 2, its diameter is 3～12mm, length is 40～150mm.

4. potato stick candy as claimed in claim 2, it has the shape of hollow form.

5. potato stick candy raw material, it is that to fire with respect to potato full-powder 70～95 weight portions, maximum swelling power be total amount 100 weight portions of cold water gelatinized starch 5～30 weight portions more than 30, contains that the bar-like raw material of trehalose 7～30 weight portions and grease class 5～30 weight portions forms.